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This thread is better than Traitors. personally I can* wait each morning for the updates
*No, I haven't
Dunno, can't do much with the programme (which is defo the right one) so must be something in the mix... or just the fact it's an old machine. I just had another slice and honestly I think I'm whinging too much about consistency 😉
Just set my standard rye bread away in my bread maker, I’ve got a tefal one rather than a Panasonic. Always has good results if i stick to tge recipies the only issues ive had is trying to get a rye loaf with a wholemeal/rye mix rather than a white/rye mix. Oh snd the time i forget yo put the paddle back before setting it off, don’t do that.
Half and half / 60:40 seems to be a popular choice on here. I might give that a shot next after I've managed not to make dwarf bread (I so very nearly typed that on my report on the failed loaf but thought it might be confusing) from the Basic White.
was Programme 5.
Huh, I wonder if yours is a different set of programmes? 5 on mine is "pack of bread mix."
(Is it me or does it feel weird spelling programme correctly after decades of talking about computer programs?)
Programme (and yes it has too many letters) and 04 not 05.
Made the XL, will make the L next time and try a bit more water.
Has anyone managed to make 100% wholemeal without a stodgy bottom?
Has anyone managed to make 100% wholemeal without a stodgy bottom?
... that's too obvious a set-up line even for me.
What did you change
My breadmaker has started randomly producing loaves like your #1 attempt. Generally when doing a 50:50 wholemeal, but sometimes on a seeded flour (which I treat as white flour). I'd hoped that moving to a new tin of yeast would help, but it hasn't.
Apart from making sure I'm getting my measurements spot on (and not just from memory), anyone got any other ideas on what I might be missing, or is the solution just a new bike^W breadmaker?
Given that I've made literally three loaves one of which was from supermarket bread mix, I'm not really qualified to advise. My issue personally was almost certainly insufficient yeast. If you're using a fresh tin (thus ruling out dead yeast) and your machine doesn't have a separate dispenser then I'm told that you should try to keep salt and yeast as far apart as you can.
One piece of advice I have been given consistently is to measure water by weight on a digital scale rather than rely on a measuring jug. Whether that helps you any I've no idea. Measurements seem to be particularly critical when it comes to bread.
One piece of advice I have been given consistently is to measure water by weight on a digital scale rather than rely on a measuring jug.
correct. 1ml water weighs a gram, so its more accurate to use scales. however, i wouldnt have thought that would cause the difference in loaves that ive seen, it would only alter the hydration percentage a little which to me is no biggie.
it does look like a yeast issue, not getting enough rise with the first one. im the same with my pizza bases at the moment, im using the same tin of yeast and doing everything the same, but theyre not rising (proving) as much as they used to, so im thinking my yeast may need replacing, even though theres still most of a tin left. not quite so critical with pizza bases as bread loaves tho 🙂
may be worth experimenting with different yeast types? active dry, fresh etc?
Do you deliver? 🙂
Cougar I've just eaten lunch and you're making me hungry again!
As for bread not rising in the machine I've mainly found old yeast to be the problem. My older machine doesn't have a separate yeast dispenser but the instructions say yeast in first, then flour, fat, salt and water in that order and it works most of the time although 100% wholemeal can be a bit dense. I think other machines dictate a different order of putting things in.
As for numbered programmes on the Panasonic is that progress? I have an older 257 model and a 253 (even older) one my mum gave me as a spare as she wasn't using it. These have programmes with names like basic, wholemeal, french, Italian, cake and pizza. Seems more obvious for us simpletons than menu numbers which feels a bit old skool.
PS my machine doesn't have a jam setting but I've never added pectin to jam so would be unlikely to use a recipe that asked for it. With gooseberries and plums the problem is usually over setting so it ends up solid than making it too runny. It does need patience, a cold plate and a dozen teaspoons when judging the perfect set though.
I think other machines dictate a different order of putting things in.
As for numbered programmes on the Panasonic is that progress?
The manual says "add ingredients in the order listed" at the start of the recipes section, but it's really easy to overlook.
There's a cheat sheet on the machine itself telling you what all the programmes do. 1==Basic White, etc etc.
the instructions say yeast in first, then flour, fat, salt and water in that order
Salt can kill the yeast so it's best not to have them sat together for long. If making by hand it's recommended to put the salt on one side of the bowl and the yeast on the other.
Read this thread with interest - can't justify a breadmaker but went nuts and bought a bread tin and some strong flour this morning, two year old yeast still works! Just used a super-simple recipe and, for the second time ever, made me a loaf - it's about a hundred times better than the first although still a bit dense. I like this game! 🙂
made me a loaf - it's about a hundred times better than the first although still a bit dense
Maybe the 2 year old year old yeast wasn't working that well 😉
Well, I've had my Panasonic for a week and a half now, made several loaves all of which have been pretty successful (much to my surprise). Haven't tried anything fancy yet but my fave so far is the basic quick adding in some poppy seeds and using olive oil instead of butter. Scrummy.
Went to put ours on tonight, inspired by this thread…
… bag of bread flour I thought was in the cupboard has been jettisoned. Oh well.
Haven't tried anything fancy yet but my fave so far is the basic quick
Have you found a great difference between regular and quick? I assumed there must be some downside/compromise to be had with a "quick" loaf otherwise you wouldn't have a slow option.
Have you found a great difference between regular and quick? I assumed there must be some downside/compromise to be had with a "quick" loaf otherwise you wouldn't have a slow option
Would have thought there would be some difference but damned if I notice any.
Have you found a great difference between regular and quick? I assumed there must be some downside/compromise to be had with a "quick" loaf otherwise you wouldn't have a slow option
Would have thought there would be some difference but damned if I notice any.
The normal program allows for a delayed start so is good for an overnight loaf and the smell of fresh bread in the morning.
The quick loaf, unsurprisingly doesn't have that option. My experience is that since it doesn't rest as long as the standard loaf before it starts mixing that I get better results if I use warmer water in the mix than I do for a standard loaf.
Inspired by this I've dusted ours off. Had to buy some new yeast. And then some new flour...
Programme 9 Rustic French later:
Next one out this lunchtime. Probably the best one yet (it's not like I've done loads, I think this is #4).
Quite a few people have suggested mixing white and wholemeal. The machine has programmes for both but not combined. How do you choose which setting to use?
(this is what the 'flour improver' evil additive is in shop bread btw).
Why is it evil? I was idly thinking of getting some.
For 50:50 I just use the wholemeal programme. I think thats what the recipe book for my breadmaker recommends as well.
It might not rise as much as a 100% white loaf but I prefer the taste and texture.
Second Loaf is in. Just read the ^ about the rapid setting. Although not sure 3 hours counts as rapid! Shall try that next time. Added XL water to a L loaf, see if it makes a difference.
Once you've all used up the small tins of Allinsons finest you could try some of this instant yeast which works really well and is a bit cheaper. Usually has a long shelf life too. They also do one that's engineered to cope with enriched doughs, my choice when making cinnamon or cardamon buns.
My contribution to all this: Fermipan Red yeast lasts forever (in the fridge) and works consistently/predictably. I keep the original pack in a bag (it gets everywhere once open) and decant a load into an Allinsons tub every now and then so it's easy to work with.
Not a great pic as it'd just be "de-tinned" at about 1030 last night. Definitely smaller and - on this mornings toasting experience - a little less dense. Still takes longer to toast that our normal wholemeal (which comes from the bakery and is apparently not entirely full of horrible preservatives). Taste tho- just the same and that's fine with me.
50/50 again.
Why is it evil?
It isn't, that's my point. People love to complain about evil megacorps putting nasty additives in the bread and calling it 'flour improver' but it's vitamin C.
In other news, I have long been irritated by the weird shaped loaves, and I realised this is because the tin has to be that size so the paddle mixes it. I solved this problem in my head by having two paddles. Turns out that many manufacturers have tried twin paddle bread makers and they haven't been successful. A Breville one turned up on local eBay so I bought it. I'll let you know how it goes.
It looks a lot better in the light 😉 Tastes great as well!
As regards settings for a 50/50 loaf, I just use the wholemeal setting whenever wholemeal flour gets involved. My vague memory is that most recipes for wholemeal loaves have some mix of white/wholemeal and I do know that when I’ve tried to do a 100% brown loaf every time it’s created punishment bread
Hmm. Two paddles in the tin sounds like a recipe for two 'lumps' of mixed dough, followed by a figure-of-eight shaped loaf. We'll be intrigued to hear what happens
@Alex a quick search reveals that Aldi's white flour is 11.5% protein which is good enough but a bit low. Things start to get a bit bolder at 12% though a touch more yeast may be required to gas it up properly in the machine.
@Cougar Loaf #1 is commonly known as a slipper!
@sandwich - good info thanks. We had planned to get some from the local farmers market next time and shall be checking out the %s. We've also got some pretty standard yeast as well, so shall check out if there's anything worth an upgrade.